••••THE GREAT AMERICAN ECLIPSE🌕🌖🌗🌘🌑🌒🌓🌔🌚🌝🌞!!••••

(Source: time and date.com & NASA.com  & Wikipedia.com &  solar eclipse2017.com & AMP-USA Today.com & National Geographic.com & AMP-Time magazine.com & AMP-Business Insider & AMP-Atlantic & Pacific Science Center & AMP-The weather network & Indian pictures Corbis & e. ebastic & CNN.com & cbsnews tv & YouTube.com)

••••THE GREAT AMERICAN ECLIPSE!!

••••ENJOY THE VIDEO!!

••••SO LONG JERRY LEWIS🤡🎷🥁🎸🎭🎪🎤🎧🏟⭐️!!••••

(Source: Pinterest & Pinterest.com & Wikipedia.com & photos also & Youtube.com video & Jerry Lewis Quote from "Dean and Me" & AMP-NY Dailey News)

••••SO LONG JERRY LEWIS!!  YOU WERE 91!!

••••FOREVER IN OUR ♥️ HEARTS!!

••••ENJOY THE VIDEO!!

••••THE JITTERBUG!!

••••I shall pass through this world but once, any good therefore that I can do or any kindness that I can show to any human being, let me do it now, let me not defer or neglect it for I shall not pass this way again

Jerry Lewis••••

••••THE 👑 KING OF COMEDY!!

••••DEAN MARTIN AND JERRY LEWIS!!

••••THE NUTTY PROFESSOR!!

••••DEAN AND JERRY AGAIN!!

••••KATHY'S ROASTED VEGGIE PASTA:)🥕🍲🌶🍈🥒🥘!!••••

(Source: Kathy photos)

••••KATHY'S ROASTED VEGGIE PASTA!!

••••SO EASY, QUICK AND TASTY!!

••1 cup elbow macaroni 

••1 cup roasted vegetables: like carrots, squash, 

••onion, red peppers and zucchini

••Drizzle of olive oil

••Dollap of butter or margarine 

••1.  Cook elbow macaroni according to directions,

••••drain pasta and add butter or margarine.

••2.  Add roasted vegetables, toss with pasta.

••••Drizzle with olive oil, mix well. ENJOY!!

•••••THE END OF SUMMER BURGERS🍔🧀🥓🍳🥗🍅🏖🎡🎢🏝😎!!••••

(Source: Google+ photos)

••••THE END OF SUMMER BURGERS!!!

••••FAMOUS CHIPOTLE BURGER🍔🧀🥑🍅🥗🌶🍃🍚🐖🐄!!••••

(Sourvce: charbroiled.com & photos also &  TheGrillinFools.com)

••••FAMOUS CHIPOTLE BURGER!!

FAMOUS CHIPOTLE BURGER

Prep Time: 40 minutes

Cook Time: 14 minutes

Total Time: 54 minutes

Yield: 5 burgers

Serving Size: 1 burger

INGREDIENTS

Burgers
• 1 pound ground sirloin
• 1 pound ground pork
• 2 teaspoon adobo sauce 
• 1 teaspoon minced chipotle peppers 
• 1 teaspoon minced garlic 
• 1 teaspoon coarse salt 
Toppings
• 1 avocado, ripe and sliced 
• 1 tomato, ripe and sliced 
• 1 bunch cilantro 
• 6 slices muenster cheese 
• 6 hamburger buns 
• Mayonnaise to taste
  

INSTRUCTIONS

1. Combine all of the Burger ingredients - and form into 4-5 balls, then press between palms of hand to form patties, making slight concave depression in top of each. Place on wax paper and chill for about 30 minutes. 
2. Spritz with oil spray and place on hot grates above direct heat. Leave the patty, don't turn or press, and in about 3-4 minutes use tongs to lift the edge of the burger patty, Where the meat is touching the grates you should see brown beginning to form. When the brown sear marks form the burger should lift off the grates pretty easily without sticking. In the event there is a bit of stickage - use a short thin spatula that you've spritzed with some oil spray and lay it flat on the grate - quickly slipping it between the patty and the grates, turn the patty over to a new, fresh area of the grill and finish to 160°F degrees internal temperature. 
3. Remove from grill and garnish.
   

NOTES

This recipe crafted for Char-Broil by TheGrillinFools.com.

••••CB'S CLASSIC CHEESEBURGER🍔🧀🍅🥗🍮🌰!!••••

(Sourvce: char-broil.com & photos also)

••••CB'S CLASSIC CHEESEBURGER!!

CB'S CLASSIC CHEESE BURGER

Prep Time: 30 minutes

Cook Time: 14 minutes

Total Time: 44 minutes

Yield: 3 Patties

Serving Size: 1 Patty

INGREDIENTS

• 12 ounces ground chuck 80/20
• Sea salt - to taste
• Black pepper - to taste
• 2 cloves finely minced garlic 
• Worcestershire sauce - to taste 
• Favorite condiments 
• Slices of cheddar cheese 
• Buns
  

INSTRUCTIONS

1. Remove ground beef from packaging and place in large metal bowl, season with salt and pepper, add minced garlic and 1-2 dashes of Worcestershire sauce. 
2. Use gloved hands to fold ingredients together and form 2-3 'rounds' of mixture, each of which fits in the palm of your cupped hand. 
3. Open your hand with the meat round and use the other hand to gently press on top, forming a patty. You can shape it a bit to ensure the edges are smoothed - but be careful not to over work. The finished patty should be no thicker than 1 inch in depth. If the patty is too big for the buns… uh... so? 
4. Place the burger patty on wax paper, or wrap in plastic and store in freezer for at least 30 minutes to chill completely but no freeze. 
5. Remove from freezer and place on a hot (450°F) and clean grate - "Where it hits it sits!" until you see the sides of the patty begin to brown at the edges where the patty meets the grates. Use your tongs or fingers to check to see if the meat will easily lift, when proteins align at the "brown" stage of grilling, they release from the clean hot metal. If not, either wait a moment of tow and check again or use a flat spatula that is just a big larger than the patty, spritz the top side of it with some cooking oil spray and lay it flat on the grates - then with a quick movement and keeping the spatula flat, slip it between the grates and the meat....then turn the meat over to a new "fresh" spot on the grates. Repeat the cooking directions keeping a watchful eye on the edges of the meat, because the patty has warmed up a bit it will cook a little bit faster on this side. 
6. The beef council strong recommends you cook all ground beef to at least 160°F ---AND I AGREE! 
7. When both sides of the patty are sear marked it makes it a bit easier to remove to a tray (I use disposable aluminum that I wash multiple times!) and rest off of direct heat. That's when I place a slice of cheese on the top of the patty and close the hood of the grill to trap heat and melt the cheese. Any juices released during this time can be added back to the meat by drizzling them onto the non-cheesed side of the patty when you place it on the bun.